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Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.61-67

DOI:https://doi.org/10.7318/KJFC/2019.34.1.61
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Quality Characteristics of Dumpling Shell Containing Boehmeria nivea Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.268-275

DOI:https://doi.org/10.7318/KJFC/2018.33.3.268
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Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.243-249

DOI:https://doi.org/10.7318/KJFC/2016.31.3.243
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